Description
All the wonderfulness of the fried version – but healthified.
Ingredients
Units
Scale
Waffles:
- 1 cup All Purpose Flour
- 1/2 cup Whole Wheat Flour
- 1/4 tsp Salt
- 1/2 tsp Baking Soda
- 1 Egg
- 1 1/4 cup Buttermilk
- 2 Tbsp Butter, very soft
Baked Chicken:
- 2 Chicken breasts, filleted into 4
- 1 1/2 cup Panko, toasted
- 1/3 cup Flour
- 1 Egg
- 3 Tbsp Milk
- 3 Tbsp Dijon +Extra for drizzling
- Sugar Free Maple Syrup
Instructions
Waffles:
- Combine dry ingredients into medium size bowl.
- Mix together egg, softened butter, and buttermilk into another medium bowl.
- Gently whisk the wet ingredients into the dry ingredients and beat together until batter is smooth.
- Heat waffle iron and using about ½ cup of batter per waffle, grill waffles according to manufacturer’s directions.
- Remove toasted waffles from iron and place on a baking sheet with a wire rack in over set to “warm” heat. Keep warm until chicken is ready.
Chicken:
- Preheat oven to 450 degrees.
- Fillet two whole chicken breasts into four. Pound with a meat tenderizer until the chicken is of even thickness. Set aside.
- In small bowl combine egg, milk and Dijon mustard. Place onto rimmed plate or shallow bowl. Set aside.
- Place flour and toasted panko into their own shallow bowls or rimmed plates, separately.
- Dredge each fillet of chicken in flour, then egg-wash, and lastly coat in toasted panko. Set onto non-stick sprayed broiler pan. Repeat with remaining chicken fillets.
- Bake at 450 degrees for approximately 10 minutes, or until chicken has cooked through.
- Remove from oven and allow to cool for five minutes.
Final Assembly:
- Plate waffle, top with baked chicken.
- Drizzle with extra Dijon mustard and then maple syrup. Promptly devour.
Notes
Waffles adapted from America’s Test Kitchen Buttermilk Waffles. Remaining recipe is by Megan Keno.